1 Tbs Water<\/div>\n<\/li>\n<\/ul>\n

Mix the ingredients of the sweet starter and let it rise for 4 hours at 30\u00b0C.<\/p>\n

Knead all ingredients except sugar and butter for 5 min at slow speed. Then knead 7 min at fast speed. Now add the sugar in small increments and knead until the sugar is incooperated before adding the next sugar. At last add the butter all at once. Knead to full gluten development<\/a>.<\/p>\n

Let rise overnight in the fridge or\u00a0 for one hour temperature plus 1-2 hours in the fridge.<\/p>\n

While dough is fermenting prepare the filling: Caramelize sugar in a pan until golden then take from the heat an add the milk. Place the pan back on the heat and simmer until the caramelized sugar is completely disslolved. Now add grinded hazelnuts, bread crumbs and spices and stir the mixture until its starts to bubble. Now set aside to cool down. After cooling fold in the egg white.<\/p>\n

For the compote cut the apple in small pieces. Cook until the apples are soft but still keep their shape. Cooking time depends on the sort of apples and differ between 5 \u2013 10 min. Let it cool to room temperature.<\/p>\n

$\"Cornucopia\"$ <\/p>\n

Now divide the dough into four equal pieces and roll each piece into a circle of 22 cm diameter. Cut the circle into four parts so that four triangles are formed. Cut stripes into the sides of the triangle, either in 1 cm width (above) or 0.5cm (below pictures). Put a stripe of nut filling in the middle, place the apple compote on top and folds the sides of triangle over the filling.<\/p>\n

$\"Cornucopia$ <\/p>\n

Proof for 60 min.\u00a0 In the meantime heat the oven to 175!C<\/p>\n

Mix egg yolk with water and brush the pastry with the mixture. Bake at 175\u00b0C for about 20 \u201325 min with steam.<\/p>\n

After cooling sprinkle with powdered sugar<\/p>\n

<\/p>\n","protected":false},"excerpt":{"rendered":"